Jbird Swizzle Recipe

• 8 ounces Appleton V/X rum
• 1 heaping spoonful jasmine tea
• 1 pint blueberries
• 1/4 ounce lemon juice
• 1 1/2 cups water
• About 1 1/2 cups sugar
• 1 cup water
• 1 cup sugar
• 1 vanilla bean
• 2 ounces jasmine-infused rum
• 1 ounce freshly squeezed lime juice
• 1/2 ounce orgeat
• 1/2 ounce blueberry syrup
• 1/2 ounce pineapple juice
• 3/4 teaspoon vanilla simple syrup
• 3/4 teaspoon St Elizabeth Allspice Dram
• Crushed ice
• Dash Peychaud's bitters
• Basil sprig

1. stir jasmine tea into rum in a nonreactive resealable jar. Let stand 90 minutes, then strain. Keep sealed.
2. Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon. Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.) Let cool and keep refrigerated.
3. Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod. Heat gently to a simmer, stirring until sugar dissolves. Let cool. Strain and keep refrigerated.
4. Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
5. Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud's bitters on top of drink and add more crushed ice to create a cone. Garnish with basil sprig.

rum, spoonful jasmine, blueberries, lemon juice, water, sugar, water, sugar, vanilla bean, rum, freshly squeezed lime juice, orgeat, syrup, pineapple juice, vanilla simple syrup, st, bitters, basil

Taken from www.seriouseats.com/recipes/2011/09/jbird-swizzle-rum-blueberry-cocktail-recipe.html (may not work)